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Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese
Názov Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese Autor Sádecká Jana Spoluautori Šaková Nikoleta SAVMOBIO - Ústav molekulárnej biológie SAV Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Koreňová J. Kolek Emil Puškárová Andrea SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Bučková Mária SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Valík Ľubomír Kuchta T. Zdroj.dok. LWT - Food Science and Technology. Vol. 70 (2016), p. 237–244 Jazyk dok. eng - angličtina Druh dok. rozpis článkov z periodík (rbx) Ohlasy WEI, Y. - ZHAO, L. - BAI, C.Q. - JIANG, Y. - YUAN, M.L. - CHEN, L.L. In JOURNAL OF FOOD AND NUTRITION RESEARCH. 2016, vol. 55, no. 3, p. 270-277. CARDINALI, F. - OSIMANI, A. - TACCARI, M. - MILANOVIC, V. - GAROFALO, C. - CLEMENTI, F. - POLVERIGIANI, S. - ZITTI, S. - RAFFAELLI, N. - MOZZON, M. - FOLIGNI, R. - FRANCIOSI, E. - TUOHY, K. - AQUILANTI, L. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. AUG 16 2017, vol. 255, p. 7-16. GRYGIER, A. - MYSZKA, K. - RUDZINSKA, M. In ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA. JAN-MAR 2017, vol. 16, no. 1, p. 5-16. TERPOU, Antonia - MANTZOURANI, Ioanna - GALANIS, Alex - KANELLAKI, Maria - BEZIRTZOGLOU, Eugenia - BEKATOROU, Argyro - KOUTINAS, Athanasios A. - PLESSAS, Stavros. Employment of L-paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production. In MICROORGANISMS. ISSN 2076-2607, 2019, vol. 7, no. 1, pp.3 ŠTEFÁNIKOVÁ, Jana - NAGYOVÁ, Veronika - HYNŠT, Matej - VIETORIS, Vladimír - MARTIŠOVÁ, Patrícia - NAGYOVÁ, Ľudmila. Application of electronic nose for determination of Slovak cheese authentication based on aroma profile. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2019-01-01, 13, 1, pp. 262-267. SAIDI, V. - SHEIKH-ZEINODDIN, M. - KOBARFARD, F. - SOLEIMANIAN-ZAD, S. - DOOST, A.S. Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters. In BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY. SEP 2020, vol. 28, 101734 STEFANIKOVA, J. - DUCKOVA, V. - MISKEJE, M. - KACANIOVA, M. - CANIGOVA, M. The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese. In FOODS. SEP 2020, vol. 9, no. 9, 1195. KAMIMURA, B.A. - CABRAL, L. - NORONHA, M.F. - BAPTISTA, R.C. - NASCIMENTO, H.M. - SANT'ANA, A.S. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms. In FOOD MICROBIOLOGY. ISSN 0740-0020, AUG 2020, vol. 89, 103453 GUO, R.C. - YU, F.T. - WANG, C.H. - JIANG, H.R. - YU, L. - ZHAO, M.M. - LIU, X.L. Determination of the Volatiles in Fermented Bamboo Shoots by Head Space - Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography - Olfactory - Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA). In ANALYTICAL LETTERS. ISSN 0003-2719, JUL 16 2020, vol. 54, no. 7, p. 1162-1179. OSHIRO, S. - RAMALHO, M. - DURAES, P.C. - ANDRADE, R. - SILVA, K. - SILVERIO, F. - PINHO, G. p-Cresol in cheese: Is it a flavouring compound or chemical contaminant?. In FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. ISSN 1944-0049, SEP 1 2020, vol. 37, no. 9, p. 1510-1519. ALTUN, R. - ESIM, N. - AYKUTOGLU, G. - BALTACI, M.O. - ADIGUZEL, A. - TASKIN, M. Production of linoleic acid-rich lipids in molasses-based medium by oleaginous fungus Galactomyces geotrichum TS61. In JOURNAL OF FOOD PROCESSING AND PRESERVATION. ISSN 0145-8892, JUL 2020, vol. 44, no. 7, e14518 YANG, C.C. - ZHAO, F.Y. - HOU, Q.C. - WANG, J. - LI, M. - SUN, Z.H. PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions. In JOURNAL OF DAIRY SCIENCE. ISSN 0022-0302, FEB 2020, vol. 103, no. 2, p. 1238-1249. STEFANIKOVA, Jana - ARVAY, Julius - MIŠKEJE, Michal - KAČÁNIOVÁ, Miroslava. DETERMINATION OF VOLATILE ORGANIC COMPOUNDS IN SLOVAK BRYNDZA CHEESE BY THE ELECTRONIC NOSE AND THE HEADSPACE SOLID-PHASE MICROEXTRACTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY. In Potravinarstvo Slovak Journal of Food Sciences, 2020-01-01, 14, pp. 767-773. ISSN 13380230. Dostupné na: https://doi.org/10.5219/1300. GAGNON, M. - GOULET, C. - LAPOINTE, G. - CHOUINARD, P.Y. - ROY, D. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. ISSN 0168-1605, NOV 2 2021, vol. 357. NOGUEIRA, T.S. - LACORTE, G.A. - PACIULLI, S.D.D. - RODRIGUES, J.F. Different types of packaging influence sensory profile of Canastra artisanal cheese. In FOOD PACKAGING AND SHELF LIFE. ISSN 2214-2894, JUN 2021, vol. 28. KACANIOVA, M. - TERENTJEVA, M. - KUNOVA, S. - HASCIK, P. - KOWALCZEWSKI, P.L. - STEFANIKOVA, J. Diversity of microbiota in Slovak summer ewes' cheese "Bryndza". In OPEN LIFE SCIENCES. ISSN 2391-5412, MAR 23 2021, vol. 16, no. 1, p. 277-286. YU, M.J. - XIANG, X.L. - TAN, H. - ZHANG, Q. - SHAN, Y. - YANG, H. Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, JAN 2021, vol. 139. STEFáNIKOVA, J. - ARVAY, J. - KUNOVá, S. - KOWALCZEWSKI, P.L. - KACáNIOVá, M. Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza". In FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. ISSN 1082-0132, OCT 2022, vol. 28, no. 7, p. 580-591. Dostupné na: https://doi.org/10.1177/10820132211039916. SANTAMARINA-GARCíA, G. - HERNáNDEZ, I. - AMORES, G. - VIRTO, M. Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing. In BIOLOGY-BASEL. MAY 2022, vol. 11, no. 5. Dostupné na: https://doi.org/10.3390/biology11050769. GERONIKOU, A. - LARSEN, N. - LILLEVANG, S.K. - JESPERSEN, L. Occurrence and Identification of Yeasts in Production of White-Brined Cheese. In MICROORGANISMS. JUN 2022, vol. 10, no. 6. Dostupné na: https://doi.org/10.3390/microorganisms10061079. LI, S.B. - TIAN, Y.F. - SUN, M.H. - LIU, J.J. - BAI, Y.X. - LIU, X.L. - GUO, Y. Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments. In FOODS. JUL 2022, vol. 11, no. 14. Dostupné na: https://doi.org/10.3390/foods11142106. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2016 Registrované v WOS Registrované v SCOPUS Registrované v CCC DOI 10.1016/j.lwt.2016.02.048 
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Názov súboru Prístup Veľkosť Stiahnuté Typ Licence Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese.pdf Neprístupný/archív 287.2 KB 1 Vydavateľská verzia rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2016 2015 2.711 Q1 1.290 Q1
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